I can’t wait for the summer to come but while waiting I make this smoothie bowl with taste of summer!
Today I make bolognese with Beluga lentils and red wine, crazy good for both pasta’s and to enjoy with tortilla and guacamole! The red wine will bring the lentils to the next level so be sure to choose a decent one for this dish!
Today I prepared a really easy and delicious recipe for you; my luxurious truffle salad. I make it with a few drops of truffle oil and some truffle that I found at the market. If you can’t manage to find that, the truffle oil alone will also give you a great taste. You could also consider using a homemade delicious mushroom paté.
Time for some inspiration for what to put on the sandwich! Today I have prepared a goat cheese* but without the goat milk or the rennet. Fantastic on a sandwich just plain or with some topping like fresh onion, apple or cucumber. It also works perfect for browning in the oven, just like the “chevre chaude”.
Most often you probably buy an already made tofu but you can also make it yourself, either from scratch from soybeans or as today a homemade tofu made from soy milk. You can quickly make it and can replace both mozzarella and cottage cheese with it.
Forget everything about tasteless tofu, this is the good stuff! Super-easy to make but you need a bit of time as the onions really should be slow baked soft to blend nicely with the rest.
Chestnuts are really a nice treat to enjoy at this time of the year! Just roasted with some salt and butter on a cold evening in front of the fireplace. Aaaah! But luckily you also can enjoy them even without the open fire. Like in this soup with chestnuts and crispy sage.
I love fennel! So much that I even eat it for breakfast every now and then … But today I made a yummy warm fennel gratin with almond feta instead. Simple and delicious!
October means to me that the real soup-season has started. Preferably with a lot of flavor and tasty vegetables. Today I serve a comforting soup with courgette and saffron.
Many with gardens have an overflow on zucchini at the moment. Or you just find them at a very cheap price in the supermarket or on the market. What better moment to make use of it? I have some yummy recipes for you with zucchini to come but today I start with this citrus-scented oven baked zucchini.